SLO LIFE Winter 2010
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Kitchen was born. The menu featured healthy versions of old-fashioned comfort foods that tasted every<br />
bit as good as the original dishes. It was such a thrill to learn that Oprah was a fan of our cookies, and<br />
she invited us to join her “Favorite Gifts” show where they were featured.<br />
The decision to sell the restaurant and move to <strong>SLO</strong> was the best one of our lives. My husband likes to<br />
say that when we left L.A, we “got out of dodge.” But, the truth is, we couldn’t imagine a better place<br />
to raise our boys. Now, after 25 years in the kitchen, I have developed some excellent recipes which you<br />
and your family can find on my website at www.skinnykitchen.com. One of my family’s favorites, which<br />
I would like to share with you, is my Barbecue Turkey Meatloaf dinner. It’s a hearty, but healthy dish,<br />
perfect for this time of year. Enjoy!<br />
Central Coast<br />
Farmers’ Harvest<br />
• Fresh Picked & Locally Grown<br />
Pesticide Free Produce<br />
• Direct Delivery to Your Home<br />
or Business<br />
• Weekly or Every Other Week<br />
Delivery Option<br />
Ingredients<br />
4 bunches (1½ pounds) broccolini<br />
2 tablespoons extra virgin olive oil<br />
1½ tablespoons balsamic vinegar<br />
1 teaspoon dijon mustard<br />
2 garlic cloves, minced<br />
½ teaspoon sugar<br />
½ fresh lemon<br />
½ teaspoon salt<br />
fresh ground pepper<br />
Instructions<br />
1. In a large pot bring 6 cups of water to a boil.<br />
2. Cut the bottom third of the broccolini stems, discard.<br />
3. In a small bowl, whisk together, the olive oil,<br />
vinegar, mustard, garlic, and sugar. Set aside.<br />
4. Bring water to a boil, drop in broccolini. Return<br />
to a boil, cover and cook over medium heat for<br />
about 2 minutes until tender. Drain well and place<br />
in a serving dish.<br />
5. Drizzle dressing over the broccolini. Toss to<br />
coat. Squeeze lemon juice over the broccolini and<br />
sprinkle with salt and pepper.<br />
cherry Pie Topped cheesecake<br />
Serves 12; Prep Time 15 mins; Bake Time 35 mins<br />
Beautiful chunks of ruby-colored cherries top this<br />
divine vanilla cheesecake. One slice has only 270<br />
calories and 9 grams of fat.<br />
crust<br />
1 ¼ cups graham cracker crumbs<br />
2 tablespoons reduced-fat butter, melted<br />
filling<br />
2 (8oz) packages reduced-fat cream cheese<br />
2 egg whites<br />
1 large egg<br />
1 cup sugar<br />
½ cup reduced-fat sour cream<br />
2 teaspoons pure vanilla extract<br />
1 teaspoon lemon juice<br />
Topping<br />
1 (21oz) can cherry pie filling<br />
Instructions<br />
1. To make the crust: Preheat oven to 350<br />
degrees. Coat a 9-inch spring form pan with<br />
cooking spray.<br />
2. Combine graham cracker crumbs and butter.<br />
Press into the bottom of the prepared pan.<br />
3. To make filling: Beat the cream cheese until<br />
fluffy and smooth. Slowly mix in the egg whites,<br />
egg, and sugar until smooth. Stir in the sour<br />
cream, vanilla extract, and lemon juice. Pour the<br />
mixture over the crust and spread evenly.<br />
4. Bake for 35- 40 minutes or until the center is<br />
set. Cool completely. Refrigerate for at least 6<br />
hours before serving.<br />
5. To add topping: After the cheesecake has been<br />
refrigerated, remove from spring form pan and<br />
place on a serving plate. Top with with cherry pie<br />
filling. Refrigerate until ready to serve.<br />
<strong>SLO</strong> <strong>LIFE</strong><br />
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• San Luis Obispo • Avila •<br />
• Los Osos • Five Cities •<br />
• Nipomo •<br />
www.sloveg.com<br />
805.709.2780<br />
slo life magazine | 43
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